Each spring the migrating blue fin tuna journey along the coastline of Costa de la Luz on the way to their spawning grounds in the Mediterranean, and for six weeks only, this fish is caught and either eaten fresh or preserved. Nowadays, it is frozen at -60 degrees, making it available year round. The Mecca of the Almadraba, as this tuna harvest is known, is El Campero in the fishing town of Barbate, where people flock to enjoy the world’s best tuna. Offered in both traditional forms and as sashimi, tataki and even a tapa of tuna sperm is served with caramelized onion and mango sauce for the more adventurous.